Family meat pie

Family meat pie

This meat pie is big enough for the whole family and is a real winner when served up for dinner. Making the meat filling the day before means this pie is super-easy to put together.

serves: 6

ingredients

1 tablespoon olive oil

1 onion, chopped

1 carrot, chopped

2 sticks celery, chopped

600g beef mince (we like heart-smart)

2 tablespoons tomato paste

400g can diced tomatoes or ½ jar passata

1 teaspoon dried thyme

salt and pepper to season

1 sheet frozen puff-pastry, thawed

1 egg

method

Preheat the oven to 180°C. Heat the oil in a large saucepan over medium heat and cook the onion, carrot and celery for 5 minutes or until soft. Add the mince and cook for a further 5 minutes or until mince is browned.

Stir through the tomato paste, tomatoes or passata, thyme and salt and pepper to taste. Simmer for 30 minutes, most of the liquid should have evaporated.

Pour the meat mixture into a 24cm pie dish and carefully cover with pastry sheet. Press down the pastry edges, trim excess, brush with egg and cut a slit in the centre of the pastry. Bake for 25 minutes or until pastry is puffed and golden brown.

notes

I try to be organised and make the meat sauce the night before I want to serve the pie. You can have it simmering away while you cook today’s meal, then tomorrow all you have to do is throw on the pastry!

A pastry sheet should just cover a 24cm dish. You may need to cut bits off and cover up some gaps if using a different size.

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